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Pulled Chicken? - Page 2

post #21 of 23
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Yep at the lower temps you'll get rubber skin every time. I've found that brined and injected also contributes to a rubbery skin. The bird that I did last night I injected one side for flavor. I smoked high temp like I always do but the skin didn't crisp up. Even when I put it direct on the coals. No biggie just didn't eat the skin. Typically get a nice crispy skin.

Yeah, I could do without the skin really. The only time I find I really care for chicken skin is when it's fried. Fried Chicken baby. Chicken overall seems like so much more of a pain in the rear compared to pork or beef. LOL

post #22 of 23

One item to add is I smoke my chickens upside down. As the juices run out the last thing they touch is the breast meat. I was told this by a chef that cooks his turkeys for thanksgiving that way. Just a thought

post #23 of 23
Thread Starter 
Quote:
Originally Posted by last cast View Post

One item to add is I smoke my chickens upside down. As the juices run out the last thing they touch is the breast meat. I was told this by a chef that cooks his turkeys for thanksgiving that way. Just a thought

Ah-ha! Secrets from the ninja masters it seems!

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